Summary

Ingredients

• 250 g butter or mararine
• 200 g flour
• 2 teaspoons baking soda
• 4 egg (s), 3 them separated
• 20 g cocoa powder
• 250 grams sugar
• 1 packet vanilla sugar
• 500 g quark (low-fat quark)
• 400 ml egg liqueur
• 1 packet custard powder (vanilla)
• salt
• 1 can peach (s)
• 1 tablespoon powdered sugar
• Fat for the shape

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Instructions

1. Melt 125 g of fat for the dough. Sift the flour, baking powder and cocoa into a bowl. Add 125 g sugar, 1 egg, 1 pinch of salt and the margarine. Knead everything with the dough hook to a crumble-like dough. Chill half of it. Press two thirds of the dough evenly into a greased springform pan (26 mm), forming a 1 cm high rim. Pre-bake in a hot oven at 180 degrees on the second rack from the bottom for 10 minutes (convection 160 degrees).
2. In the meantime, for the cream, stir 125 g of soft margarine, 75 g of sugar and vanilla sugar until very creamy. Mix in 3 egg yolks one after the other. Then stir in the quark, 250 ml eggnog, pudding powder and lemon juice. Beat 3 egg whites and 1 pinch of salt until stiff, sprinkling in 50 g of sugar. Put the egg whites under the quark mixture, spread it into the tin, cover with the drained apricots and press them lightly into the cream. Pluck the cold dough over it. Bake cakes at the same temperature for 1 hour.
3. Let cool in the tin on a rack. Before serving, drizzle 150 ml of egg liqueur into the spaces between the dough and dust the cake with powdered sugar. You can also get by with less sugar.